Beautifully caramelized leeks and onions cannot be rushed; resist the urge to crank up the heat. Leeks become especially silky and sweet when left to cook awhile. If they start to stick to the bottom of the pan, add a tablespoon or two of water, and stir (the liquid will evaporate during cooking). Instead of bread or crackers, serve the dip with an array of vegetables such as baby carrots, endive leaves, radishes, diagonally sliced cucumber, and mini sweet bell peppers for a bit of…
Lemony leek and mushroom soup. So good, hearty and warming, and good for you! Updated my old recipe to use coconut butter and coconut milk. For a vegan version, just use vegetable broth instead of chicken
NYT Cooking: I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.
Perfect Grilled Vegetables, LEEKS: "Trim leeks. Halve lengthwise; rinse well. Add to a pan of boiling salted water. Reduce heat. Simmer until slightly softened, 8 to 10 minutes; drain and pat dry. Brush generously with olive oil. Grill, cut sides down, over medium-high heat, with grill covered, until marked and softened, about 6 minutes. Flip; grill until soft, about 3 minutes. Season with salt and pepper."